Fish Bigeye Loin
Bigeye caught in deeper, cooler water, it typically has a higher fat content than Yellowfin and is preferred by sashimi lovers. Good quality Bigeye meat has a reddish-pinkish flesh color. Bigeye Tuna is an excellent source of healthy, it is rich in niacin, vitamin B6, vitamin B12, selenium and phosphorus.
Bigeye Tuna is a favourite amongst chefs for its fantastic flavour, texture and lots of flesh with no bone. They have a moderately pronounced flavor, a high fat content with marbling near the skin and a richer flavor than Yellowfin. Like other tuna, the texture is firm and “meaty” with large flakes. It has a sweet, oily flavor similar to mackerel and is great for grilling. It is best served as sushi or cooked rare to medium-rare.
Located above the spine, the waist is the main piece of fish. This thick and flavorful cut is best when baked, but can also be breaded. Loin cut is the thickest part of the fillet which is rich in flavor if prepared in the right way. Season well and cook with the texture you want.